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This creamy and yummy sunshine color, high fiber soup might be just what you need on a crisp autumn day!

Ingredients:

Cut the squash into wedges or in half. Scoop out seeds, cut off the rind, and dice the squash.
Heat the oil in a large skillet over medium-high heat. Add the squash, onion and garlic. Sauté until lightly browned and that the squash is cooked through.
Place the cooked squash in a blender and add the milk and cayenne. Blend 3-5 minutes until the mixture is smooth.
You may add vegetable broth until you reach your desired consistency.
Reheat.
Top with low-fat shredded cheese or roasted pumpkin seeds.